Orange squash is a refreshing and sweet drink made from concentrated orange juice, sugar, and water. It is a popular beverage for both children and adults, especially during hot weather. To make orange squash, simply mix the concentrated juice with water and sugar to taste. Some people like to add a little lemon juice or soda water for a fizzy twist. With its fruity taste and bright color, orange squash is a delicious way to quench your thirst and cool down on a hot day.
Mango squash is a delicious beverage that is perfect for the summer months. Made with fresh mangoes, water, sugar and a hint of lemon juice, it is both refreshing and flavorful. Simply mix the ingredients together in a pitcher, chill and serve over ice. What makes mango squash even better is that it is a healthier alternative to carbonated drinks as it is loaded with vitamins and minerals. So, next time you are craving a yourself!
Mustard Sauce is a popular Bengali household sauce that has won the hearts of millions with its unique spicy taste and aroma. Made from mustard powder, salt, spices, citric acid, and natural colours, it has stood the tests of time and geography. This quintessential sauce can uplift any dish with its bold and distinctive flavour.
Ingredients :
Mustard Powder , Water , Salt , Corn
Starch (E-1422),
Acidity Regulator (E260) & Spices
Dragonfruit captivates with its striking appearance - a vibrant burst of magenta or white flesh adorned with a whimsical array of black seeds, nestled within a stunning, scaly exterior. Each dragonfruit promises a unique sensory experience, enticing both the eyes and the taste buds.
For gourmet retailers, innovative restaurants, or health-focused food companies, our dragonfruit is the perfect addition to your product lineup. It's vibrant colours and unique appearance make it a show-stopping ingredient that effortlessly elevates any dish or beverage.
When you choose our dragonfruit, you're opting for more than just a fruit; you're embracing sustainability and responsible sourcing. Our growers adhere to eco-friendly practices, ensuring that every dragonfruit is grown with care, from plant to harvest, with the utmost respect for the environment.
The best part about the guava powder is that its tasty enough that you can add it to a variety of your recipes for natural cookies, granola bars and cakes. The best part about the guava powder is that its tasty enough that you can add it to a variety of your recipes for natural cookies, granola bars and cakes.
Pomegranate powder is added to curries, lentils and vegetable dishes to give it a tangy taste. It is added to north Indian dishes like Chole and Tadka Dal. Pomegranate powder can be used to flavour soups and stews. It is also used to flavour biryanis and kebabs.
Tamarind powder is made from Spray dried process and ground tamarind. The flavour is highly concentrated as opposed to fresh tamarind and is intensely more sweet-and-sour. The flavour is often used to add a puckeriness to sauces, chutneys, lentil and legume dishes, and pickles.
The powder has a typical aroma and flavour of fresh pineapple. This makes it ideal for use in sauces, smoothies, confectionery, sports nutrition, glazes, plant based products and for sprinkling on desserts. It can also be added to recipes directly, such as and cakes and biscuits.
Dried orange peel powder can be used in smoothies, or combined with salt for a yummy citrus seasoning for seafood. If you make cold process soap, you can also use it in soap recipes as an additive too. Keep your dried orange peel powder in a dark, cool place (cool pantry, or refrigerator works well).
This is the sweet, golden pulp derived from Indian Alphonso mangoes. It is great by itself, or warmed and poured on ice cream. It also makes a great ice cream shake when added to vanilla ice cream. It is often used in sweets and yogurt drinks.
This is the sweet, golden pulp derived from Indian Alphonso mangoes. It is great by itself, or warmed and poured on ice cream. It also makes a great ice cream shake when added to vanilla ice cream. It is often used in sweets and yogurt drinks.
Kesar Mangoes Are Also Referred To As Being The Queen Of Fruits. Fresh Mangoes, Each Picked From The Farm Make For A Great Pulp That Can Be Stored And Used. You Can Use This Pulp To Make Mouth-Watering Milkshakes, Smoothies, Mango Cheesecakes, Mango Tarts, And Several Other Desserts.
Totapuri mango pulp is extracted from fresh, mature, and selected ripened totapuri mango fruits. Totapuri mangoes are primarily cultivated in Andhra Pradesh. The totapuri mango is also grown in the region of Tamil Nadu and Karnataka. Totapuri mango is golden yellow and easily recognized by its beak-like pointed end.
Annatto has been used for centuries for various purposes. Traditionally, it was used for body painting, as sunscreen, as an insect repellant, and for treating disorders, such as heartburn, diarrhea, ulcers, and skin issues ( 22 ). Today, it's mainly used as a natural food coloring and for its flavor profile.
Apple spray dried powder perfect for baking, ice cream, cereals, porridge, smoothies, shakes or anything else that would require a great fruit flavour and aroma or just some natural sweetness. Often used in place of sugar where the sweet taste is replaced with natural fruit flavour.
Amchur or dry mango powder is a fruity Indian spice that adds a unique taste and touch to the dishes. It is widely used as a flavouring agent in North Indian dishes like chats, soups, gravies, pakoras, chutneys etc. This tangy spice confers health benefiting properties for skin, eyes, and gut health.
Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium. In Britain, cranberry may refer to the native species Vaccinium oxycoccos,[1] while in North America, cranberry may refer to Vaccinium macrocarpon.[2] Vaccinium oxycoccos is cultivated in central and northern Europe, while Vaccinium macrocarpon is cultivated throughout the northern United States, Canada and Chile.[3] In some methods of classification, Oxycoccus is regarded as a genus in its own right.[4] They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere.
